Paleo Braised Eggplant
Elevate your dinner table with this flavorful and nutrient-packed Paleo Braised Eggplant, a comfort food classic tailored for clean eating. Tender cubes of eggplant are sautéed to golden perfection before being gently simmered in a rich, aromatic sauce made from crushed tomatoes, red bell pepper, and a fragrant mix of fresh thyme and basil. Enhanced with a touch of coconut aminos for a subtle umami kick, this dish delivers layers of savory and herbaceous flavors. Perfect for a hearty weeknight meal, it pairs beautifully with cauliflower rice or zucchini noodles for a wholesome, paleo-friendly pairing. Ready in under an hour, this recipe combines simplicity and sophistication for a dish that’s as healthy as it is delicious!
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Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 1 cup crushed tomatoes
- 1 medium red bell pepper
- 2 teaspoons fresh thyme
- 1 tablespoon fresh basil
- 1 cup chicken broth
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut aminos
Directions
Step 1
Begin by washing and cutting the eggplants into 1-inch cubes.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the eggplant cubes and sauté them for about 5-7 minutes until they are browned on all sides. Remove and set aside.
Step 3
Dice the onion and finely chop the garlic cloves. In the same skillet, add the remaining 1 tablespoon of olive oil and cook the onion and garlic until the onion is translucent, which should take about 5 minutes.
Step 4
Cut the red bell pepper into thin strips and add them to the onion and garlic mixture. Cook for another 3-4 minutes until the pepper starts to soften.
Step 5
Pour in the crushed tomatoes and chicken broth. Stir in the fresh thyme, basil, sea salt, black pepper, and coconut aminos.
Step 6
Return the sautéed eggplant to the skillet, stirring gently to combine everything.
Step 7
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes. Stir occasionally and cook until the eggplant is tender and the flavors have melded together.
Step 8
Taste and adjust the seasoning if necessary, then serve hot, garnished with extra fresh basil if desired.
Nutrition Facts
| Serving size | (1794.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 855.1 |
| Total Fat 45.1g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4346.6mg | 0% |
| Total Carbohydrate 105.0g | 0% |
| Dietary Fiber 38.5g | 0% |
| Total Sugars 58.8g | |
| Protein 19.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 235.9mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 3618.0mg | 0% |
Source of Calories